Whole30 Caldo de Pollo

Warm, comforting, and entirely Whole30-compliant, this Whole30 Caldo de Pollo is a nourishing take on the traditional Mexican chicken soup. Made with a whole chicken simmered to perfection in an aromatic broth infused with garlic, bay leaves, and black peppercorns, this recipe delivers deep, savory flavors in every spoonful. The soup is loaded with hearty vegetables like carrots, celery, zucchini, and tomatoes, making it both wholesome and satisfying. Finished with a fresh burst of chopped cilantro and served with lime wedges and creamy avocado slices, it’s a vibrant, paleo-friendly dish perfect for weeknight dinners or easy meal prep. With a preparation time of just 20 minutes and a fragrant two-hour simmer, this clean-eating recipe is proof that indulgence and health go hand in hand.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 1 4-5 pounds Whole chicken
• 12 cups Water
• 1 Yellow onion, quartered
• 6 Garlic cloves, smashed
• 2 Bay leaves
• 1 tablespoon Whole black peppercorns
• 3 Carrots, peeled and cut into chunks
• 3 Celery stalks, cut into chunks
• 4 Plum tomatoes, cored and chopped
• 2 Zucchini, sliced into rounds
• 1 cup Cilantro, chopped
• 2 Lime, quartered
• 1 Avocado, sliced
• 2 teaspoons Salt
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Place the whole chicken in a large stockpot and cover with 12 cups of water.

Step 2

Add the quartered onion, smashed garlic cloves, bay leaves, and whole black peppercorns to the pot.

Step 3

Bring the mixture to a boil over high heat, skimming off any foam or impurities that rise to the surface.

Step 4

Reduce the heat to low, cover, and simmer for about 60 minutes or until the chicken is fully cooked and tender.

Step 5

Carefully remove the chicken from the pot and set aside to cool. Strain the broth, discarding the solids, and return the clear broth to the pot.

Step 6

Add the carrots, celery, and tomatoes to the broth. Bring to a simmer and cook for 20 minutes until the vegetables are tender.

Step 7

Meanwhile, when the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-size pieces.

Step 8

Add the shredded chicken back into the pot along with the zucchini and continue to simmer for another 10 minutes.

Step 9

Season the soup with salt and freshly ground black pepper to taste.

Step 10

Stir in the chopped cilantro just before serving.

Step 11

Serve the soup hot, garnished with lime wedges and avocado slices on the side.

Nutrition Facts

Serving size	(6577.2g)

Amount per serving	% Daily Value*
Calories	959.2

Total Fat 42.6g	0%
Saturated Fat 7.8g	0%
Polyunsaturated Fat 0g
Cholesterol 136.1mg	0%
Sodium 5514.5mg	0%
Total Carbohydrate 118.9g	0%
Dietary Fiber 46.2g	0%
Total Sugars 43.9g
Protein 57.6g	0%

Vitamin D 0IU	0%
Calcium 740.1mg	0%
Iron 13.6mg	0%
Potassium 5308.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.2%

Protein: 21.1%

Carbs: 43.7%